Almonds, garlic, and plenty of olive oil join together to create this rich, silky soup that is traditionally garnished with sweet green grapes.
Why this recipe works:
- A simple ingredient list—just nuts, garlic, water, olive oil, vinegar, and salt—creates a pure-tasting but assertive soup.
- A garnish of sweet green grapes balances the soup's assertive flavor, while paprika adds color and smokiness.
- Yield:Serves 4-6
- Active time: 10 minutes
- Total time:1 hour 10 minutes
- 4 large slices rustic white bread, crusts removed
- 3 cups ice water, plus 1 cup cold water for soaking bread
- 1 cup blanched almonds
- 5 medium cloves garlic, smashed and peeled
- 1 tablespoon sherry vinegar
- 2/3 cup extra-virgin olive oil
- Kosher salt
- 3/4 cup halved green grapes, for serving
- Minced fresh chives, for serving
- Smoked paprika, for serving
Place bread slices on a rimmed baking sheet and soak with 1 cup cold water. Let stand 5 minutes.
Combine bread and all of the soaking water with remaining 3 cups ice water, almonds, garlic, and vinegar in a blender and blend on high until smooth. With blender running, slowly drizzle in olive oil. Blend until smooth and creamy, about 2 minutes longer. Season with salt and transfer gazpacho to an airtight container. Refrigerate until chilled, about 1 hour.
Divide gazpacho between serving bowls and scatter with halved grapes and chopped chives. Sprinkle paprika on top and serve immediately.